In a medium pot, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.

In a skillet over medium heat, add a tablespoon of olive oil. Add chicken pieces, season with salt and pepper, and cook for 6-8 minutes until golden brown and cooked through.

In a mixing bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, minced garlic, salt, and pepper until well combined.

In serving bowls, layer cooked quinoa, chicken, cherry tomatoes, cucumber, and spinach. Drizzle with honey mustard dressing and serve immediately.